Tingting Chang, Anning Du, Luyao Bian, Leiqing Pan, Chong Zhang
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引用次数: 0
Abstract
Gelatin is widely used in biodegradable films, however, protein-based films often exhibit suboptimal mechanical and barrier performance. Transglutaminase (TG) has been employed to enhance these characteristics, although further enhancements remain necessary. In this study, TG-catalyzed cross-linking of gelatin films, with 4% bacterial cellulose (BC), resulted in a 42.79% increase in tensile strength, along with a 19.33% and 40.15% reduction in water vapor permeability (WVP) and oxygen permeability (OP), respectively. Two coatings, G-TG and G-TG-BC, were formulated to preserve strawberries. Following 5 days of storage at 25 °C, strawberries coated with G-TG-BC showed reduced deterioration, improved weight retention, firmness, ascorbic acid content, and enhanced antioxidant stability compared to the control. These results indicate that G-TG-BC has substantial potential for fruit and vegetable preservation.
期刊介绍:
The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.